Bill Granger recipe: Prawns and slow-roast cherry tomatoes with watercress and garlic mayo
Sunday 18 May 2014
Prawns and slow-roast cherry tomatoes with watercress and garlic mayo
500g cherry tomatoes, halved
1 tsp fennel seeds
3 garlic cloves, sliced
1 red chilli, sliced
2 tbsp olive oil
8 slices rye bread
1 garlic clove, crushed
5 tbsp mayonnaise
16 cooked prawns
Preheat the oven to 170C/325F/Gas3. Place the tomatoes in a roasting tin. Top with the fennel seeds, garlic and chilli.
Season with sea salt and drizzle with the oil. Roast for 20 to 25 minutes, until the tomatoes look rich and caramelised. Set aside to cool.
Toast the bread. Stir the garlic into a bowl with the mayonnaise and stir the prawns into the cooked roasted tomatoes. Spread the toasts with garlic mayo. Top with some watercress, the prawn and tomato mix, and enjoy.
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